Step 1

In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.

Step 2

Add chicken and cook, stirring regularly, until lightly browned and juices run clear.

Step 3

Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.

Step 4

Add fish sauce and cook for about 1 to 2 minutes.

Step 5

Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.

Step 6

In a bowl, combine about 1/2 cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.

Step 7

Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.

Step 8

Add sotanghon noodles and push down into broth to soften, stirring gently to separate.

Step 9

Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.

Step 10

When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.

Step 11

In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.

Step 12

With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.